1. Wash soybeans and set aside, put the right amount of pepper, dashi, ginger and salt into a pot, add the right amount of water and boil.

2. After boiling, let it cool and set aside. Wash and dry the fresh watermelon and prepare the container.

3. The ratio of watermelon sauce is one pound of beans, four pounds of watermelon, four taels of salt, and a layer of soy sauce, a layer of watermelon, and a layer of salt.

4. When ready, cover the container with a clean saran wrap and place it in a sunny place in the sun.

5. You can add watermelon when the bean paste has little moisture but is still sticky.

6. Then stir well and expose to the sun again for about a month.